Chicken India
Ingredients
1kg chicken thigh fillets
1 cup chicken stock
1 cup pineapple juice
2 tablespoons lemon juice
1 tablespoon thyme
2 teaspoons oil
1 onion
1 tablespoon curry powder
3/4 cup mayonnaise
1/4 cup mango chutney
1 can mango slices
1 cucumber
Method
Peel and chop onion.
Slice cucumber.
Place chicken in a single layer into a large frying pan.
Pour over stock, pineapple juice, lemon juice and half thyme.
Heat over medium heat until liquid begins to simmer.
Cover with a lid.
Reduce heat to low and cook for 5 minutes.
Remove from heat and allow chicken to cool completely in stock.
When cool drain chicken discarding stock.
Set chicken aside.
Wipe frying pan clean.
Heat oil in the frying pan over medium high heat.
Add onion and curry powder.
Cook stirring for 2 minutes.
Remove from heat.
Add mayonnaise and mango chutney.
Place cucumber and mango on serving plates.
Add chicken and top with mayonnaise and chutney mixture.
